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Thursday, June 6, 2013

Middle Eastern Quinoa, Chickpea and Roasted Veggie Salad

This makes a great hot weather meal because you serve it just warm or at room temperature. Hearty enough to make on it's own, or it can be a side dish. This recipe makes a lot so it's perfect to serve at a gathering.

Toss veggies with vinegar and seasonings. Place on foil or parchment lined baking sheet(s) and roast at 350F for 35-40 minutes.

Cook quinoa according to package instructions and set aside.

Whisk together yogurt with all other dressing ingredients. Combine quinoa, chickpeas and veggies in a large bowl. Toss with dressing. Serve warm or at room temperature. Keep refrigerated for up to 5 days.

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